Mini raspberry lemon cupcakes
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 24 • Difficulty: Easy
These adorable mini cupcakes are flavoured with fresh lemon rind and juice for zing and topped with a sweet yoghurt frosting and tangy fresh raspberries.
Ingredients
Unsalted butter
45 g, at room temperature
Caster sugar
⅓ cup(s), (75g)
Vanilla bean extract, alcohol free
1 tsp
Fresh lemon rind
3 tsp, finely grated
Lemon juice
1 tsp
Egg(s)
1 medium
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
No added sugar apple puree
¼ cup(s), (60ml)
Plain flour
¾ cup(s), (115g)
Baking powder
1 tsp
Bicarbonate of soda
½ tsp
Light cream cheese
⅓ cup(s), (85g)
Icing sugar
2 tbs
Greek yoghurt, fruit flavoured, low-fat, no added sugar
¼ cup(s), (65g)
Fresh raspberries
24 piece(s), to decorate
Instructions
1
Preheat oven to 180°C. Line a 24 hole 1½ tablespoon (30ml) capacity mini muffin tray with mini paper muffin cases.
2
Beat butter, sugar, vanilla, lemon rind and juice in a medium bowl with electric beaters until fluffy. Beat in egg until combined. Stir in plain yoghurt and apple purée. Sift flour, baking powder and bicarbonate of soda over mixture and gently fold in to combine. Spoon 1 tablespoon of mixture into each paper case.
3
Bake for about 10 minutes or until cakes spring back when lightly touched in centre with fingertips. Stand in tray for 2 minutes, then transfer to a wire rack to cool.
4
To make frosting, beat cream cheese and icing sugar in a small bowl with a wooden spoon until smooth. Beat in raspberry yoghurt until combined. Dollop a heaped teaspoon of frosting onto each cupcake and top with a raspberry to serve.
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